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“There are three things, and three things only, that can lift the pain of mortality and ease the ravages of life,¡± said Spider. ¡°These things are wine, women and song"...

"Curry¡¯s nice too" pointed out Fat Charlie”
― Neil Gaiman, Anansi Boys

“We've been trying to recreate Mum's Coorg pandhi curry."
"Is that so?" said Mynah. "How was that supposed to work without the kachampuli?"
"The what?"
"Kachampuli," she repeated.
"What is kachampuli supposed to be?" Dad asked, sounding out the syllables carefully.
Mynah let out a shriek of laughter. "Are you telling me you've been trying to make Coorg pandhi curry all this time, and neither of you knows about kachampuli? Which is only the most essential ingredient?"
"But surely the pandhi is the most essential ingredient," Anna protested, gesturing in the direction of the pork rind sitting on the counter. "Otherwise it would be called kachampuli curry."
Mynah ignored that and wiped tears of laughter from her eyes. "Kachampuli, my sweet ignorant ones, is what gives the pandhi curry its distinct flavor. It's a little vinegar, and it's made from a limey sort of fruit they grow in Coorg." She marched to one of the cupboards, rooted around in the back, and retrieved a dusty bottle with a sealed cap. Inside gleamed a thick, dark liquid. "Behold," she said dramatically, "kachampuli.”
― Sangu Mandanna, Hungry Hearts: 13 Tales of Food & Love

“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“Fresh seafood stock made from shrimp and crab...
It's hot and spicy- and at the same time, mellow and savory!
Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used!
"I started with the fresh fish and veggies you had on hand...
... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!"
"Yum! Good stuff!"
"What a surprise! To take the ingredients we use here every day and to create something out of left field like this!"
"You got that right! This is a really delicious dish, no two ways about it. But what's got me confused...
... is why it seems to have hit him way harder than any of us! What on earth is going on?!"
This... this dish. It...
it tastes just like home! It looks like curry, but it ain't! It's gumbo!"
Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry...
but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 31 [Shokugeki no Souma 31]

“The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!"
"It's amazingly delicious!"
"After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce, Shaoxing wine and other seasonings.
I gave it its fragrance with star anise, ginger and Sichuan pepper."
Strange. The meat is incredibly heavy and filling...
yet this dish is so easy to eat! Why?
"IT'S THE RICE!
Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice!
The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats...
... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce?
The noodles look similar to fettuccini."
"Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was...
... the impact of this one's a lot more bland and boring..."
W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain!
"Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!"
"For extra flavor is that... soy sauce?"
"No, it's tamari soy sauce!
Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. "
"That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?"
"Allow me to tell you, sir. First, look at the short edge of a noodle, please."
?! What on earth?!
This noodle's got three layers!"
"For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!"
"I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!"
"Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?"
No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out!
The deep, rich curry sauce, underscored with the flavor of tamari soy sauce...
... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite!
Many people are familiar with the idea of coating cream cheese in soy sauce...
... but who would have thought parmesan cheese would match this well with tamari soy sauce! ”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“We entered the Taj Mahal, the most romantic place on the planet, and possibly the most beautiful building on earth. We ate curry with our driver in a Delhi street caf¨¦ late at night and had the best chicken tikka I¡¯ve ever tasted in an Agra restaurant. After the madness of Delhi, we were astonished that Agra could be even more mental. And we loved it. We marvelled at the architecture of the Red Fort, where Shah Jahan spent the last three years of his life, imprisoned and staring across at the Taj Mahal, the tomb of his favourite wife. We spent two days in a village constructed specifically for tiger safaris, although I didn¡¯t see a tiger, my wife and son were more fortunate. We noticed in Mussoorie, 230 miles from the Tibetan border, evidence of Tibetan features in the faces of the Indians, and we paid just 770 rupees for the three of us to eat heartily in a Tibetan restaurant. Walking along the road accompanied by a cow became as common place as seeing a whole family of four without crash helmets on a motorcycle, a car going around a roundabout the wrong way, and cars approaching towards us on the wrong side of a duel carriageway. India has no traffic rules it seems.”
― Karl Wiggins, Wrong Planet - Searching for your Tribe

“My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?"
Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt.”
― Rajani LaRocca, Midsummer's Mayhem

“This is based on Sauce Am¨¦ricaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together.
And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.*
"I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!"
"Yup! That's right, sir. By the way, for this dish I experimented a little...
... and used Napoleon-Grade Cognac, which has even richer scents.
There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“Um, i-it's Monkfish-Dobujiru Curry."
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?
AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“HEY, LADY? IS THAT PRETTY DECORATION ON THE CURRY... REALLY A PIECE OF CHOCOLATE?!"
"How is that even possible?!"
"Do you see its delicate, complex design? And they're mass-producing it?! It even has a colorful swirl pattern on it!"
"Not even a professional could manage something like this!"
"It wasn't hard, really. I just printed those chocolates using a 3-D Food Printer."
"A 3-D Printer? Oh, I've heard of those!"
"But I didn't know you could use it to print food!"
"Dark chocolate makes a perfect accent to curry, y'know. Take some 80 percent cacao chocolate, add a dash of curry spices to it and then print it out in totally cute designs with a 3-D Printer! Put it on top of some piping hot curry, and it will start to melt, adding a rich, colorful undertone to the flavor of the dish!"
"Papa, I want some! Buy me that!"
"Sure thing! Your papa wants to try it too!"
"Mm! The curry itself smells so good I could melt! But then they go and add that beautiful chocolate topping?!"
"Man, Totsuki students are amazing!"
They like it.
"That chocolate is, like, all bonus. It adds a colorful touch and a little sweet scent... without affecting the curry spices you balanced so carefully.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 16 [Shokugeki no Souma 16]

“A rich, thick mix of chicken and beef bouillon! Ground beef and onions saut¨¦ed in butter until savory and tender, their umami-filled juices soaking into the rice!
The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!"
"The clincher appears to be this sauce.
Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!"
"I see! While Hayama's dish was a bomb going from no aroma to powerful aroma...
... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!"
But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?!
Wait, it's...
... mango.
"Mango chutney."
"Chutney?! Is that all it took to give this dish such a deep flavor?!"
CHUTNEY
Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty.
"I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it.
The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry."
"Huh!"
"Oh, wow."
"It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..."
"... he massively improved the flavor and richness of the overall dish...
... without resorting to using an excess of oils or animal products!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 8 [Shokugeki no Souma 8]

“I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!"
"Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke."
"Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!"
"Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose."
"I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients."
"The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“It's a special thick curry broth...
... that I made from bone stock, ginger, garlic and a handful of carefully selected curry spices. That's what that "moon" is made of.
Add some gelatin to firm it up, wrap it in the pork bun meat and then cook it!
Once it eventually crumbles, all that savory curry goodness seeps out into the mapo tofu noodles!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 16 [Shokugeki no Souma 16]

“Hisako Arato...
... is an expert at medicinal cooking!"
MEDICINAL COOKING
Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science.
It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health.
"Besides the four traditional natural remedies, I also added Ji¨¡ng Hu¨¢ng, D¨¤ hu¨ª Xi¨¡ng, and Xi¨¡o hu¨ª Xi¨¡ng...
... to create my own original 'Medicinal Spice Mix.'
Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. "
"That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Ji¨¡ng Hu¨¢ng, D¨¤ hu¨ª Xi¨¡ng, and Xi¨¡o hu¨ª Xi¨¡ng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!"
"By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!"
"Yes. This is my version of a Medicinal Curry...
It's called 'Si wu Tang Mutton Curry'!"
"I can feel it! I can feel the healing energies flowing through my body!"
"Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!"
Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!"
"Yes. Si wu Tang is said to soothe the kidneys, boost inner chi...
... and purge both body and mind of impurities!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“I, like, added curry spices to the tomatoes and then firmed it with sodium alginate.
Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese.
Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches.
Oh! I flash froze it first, so it should have a very light, fluffy texture.
I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break.
This dish is all about "Thermal Sense," y'know.
Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have.
I took those theories and put them together into a single dish.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green?
"This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs."
"Eggs?" Again, he has intrigued me.
"Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious."
I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab.
"Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used."
"It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.”
― Annabel Abbs, Miss Eliza's English Kitchen

“Durban has the largest Indian population outside of India! The Afro-Indian Culture that ensued has become a strong influence on the people of South Africa who have adopted many of the Indian traditions. This is especially true of how food is prepared! Of course rice is the preferred carb and considered a stable with most meals.

An Indian curry stew is an exciting taste treat. Relatively simple to make, fresh garlic and ginger pulp are lightly fried along with chilies, onions and a zesty curry powder.
Added to this are chopped tomatoes and finally the meat, seafood or vegetable of your choice. After slow simmering, the spicy stew is served with steamed rice and perhaps a hot and spicy chili sauce condiment called a sambal. Sweet and sour condiments called chutney are made of unripe mangoes, raisins, limes, sliced bananas and other fruit.. Of course Major Grey's Chutney can be bought ready-made and is considered by many as the best of all chutneys. Many of the curried foods thought of as Indian are actually of Indonesian origin and are also popular on the Malaysian Peninsular and in many other eastern countries.”
― Captain Hank Bracker, "Seawater One"

“Laksa curry, did you say? That is a Southeast Asian dish known for its exceptionally slippery noodles. And I expect squid ink was used to give the roux this black color."
"But this utterly repulsive and vomit-inducing stench! Don't tell me you used-"
"Yes. It's Kusaya."
"I KNEW IT! What kind of garbage does this girl think goes in food?!"
KUSAYA
Salted dried fish, it originated in the Izu Islands. Blueback fish, like mackerel or flying fish, are soaked in a salty, sticky brine called Kusaya Jiru and then sun dried.
IT REEKS.
"Just grilling the stuff is enough to get you a pile of complaints from all your neighbors!"
"Ugh. Boiling it down makes the stench even more repugnant."
"This is my special handmade Kusaya! I used flying fish and mahi-mahi...
... and then soaked them in Kusaya Jiru I carefully, preciously refined over and over!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“She's using it just like Kapi, a fermented shrimp paste!
By substituting Kusaya- which has a smell several times stronger- for the Kapi, the flavor of the curry becomes that much richer. And since Kusaya is made from fish, it makes sense that it would perfectly complement the fish stock traditionally used in Laksa!
"What a robust flavor! My mouth is overflowing with the savory taste of seafood! Strangely, the more I chew, the better the smell becomes!"
"She used seasonings like lemongrass along with coconut milk to give it a more expansive flavor."”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“His main ingredient is sea bream...
At least the head of one!"
Aah, now I see. He's making Fish-Head Curry!
FISH-HEAD CURRY
Originating in Singapore and Malaysia...
... it uses the whole head of a white-meat fish so that even delicately flavorful parts, like the eyes and cheeks, can be enjoyed!
"Next, he's put some baking powder into a bowl...
... along with baking soda... yogurt...
It's naan! He's making naan bread!"
"So he intends to serve his curry with naan instead of rice? That's fairly... ordinary."
"I'd expected something a little more unique from Professor Shiomi's prized apprentice."
"Isn't it a display of confidence on his part? Not relying on some wacky, unusual dish to generate surprise?"
"No...
That naan.
If he's doing what I think he's doing...!"
"Shhh. That's right, Jun. This...
... is just the beginning of my dish! "
"Hayama has left the naan to rise... returning to his curry!
He's adding a pinch of lemongrass for fragrance, and-"
"Whoa! It's a dash of freshness to the otherwise mild and soft coconut milk..."
"Just the refreshing scent is enough to make my mouth water!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 6 [Shokugeki no Souma 6]

“So this is sweet. Some sort of fruit, right? Not just sugar."
She nodded. "Mango and peach."
He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?"
"Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings."
"But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended."
She smiled. "Curry."
"Curry."
"Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry."
"It's incredible."
"Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Will your friend allow curry powder on her raw foods?"
"Not allowed, my dear," said Nat Morrill. "Curry powder is already a mixture, thus impure. In any case, she does not allow one to sprinkle something on top of something else."
"This is worse than kashruth," Leah said. "What about sushi?"
"Not allowed. It's raw, but still, it's a combination, because of the rice, the seaweed."
"Sashimi?"
"Fine. But no joining, no marriage of the fish with soy sauce or pickled ginger, no green shiso leaf.”
― Grace Dane Mazur, The Garden Party: A Novel

“Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas...
!
This viscous stickiness...!"
"It's Natto!"
Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious?
"Wait... this is no normal natto! Could it be..."
"Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto.
After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans.
As this process takes several days to complete, I prepared it ahead of time, over my summer break."
"The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!"
"Did you know all that?"
"I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!"
"And she made it by herself?!"
"But that isn't all.
There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord."
"Oh, that?
As a special hidden seasoning, I added shoyu koji."

SHOYU KOJI
Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks.

So that's the black stuff that was in that jar!
Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does.
I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier!
Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish!
"The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!"
"The mound of crisp, minced green onion on top is hard to resist as well!"”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“Mm! Good stuff, good stuff! Wild-game curry, eh? That dish was way more of a masterpiece than I expected!"
Really! Who would've thought I'd get to try deep-fried duck cutlets! Their robust, gamey flavor paired exquisitely with the curry sauce!
"The strong smelliness of the meat was thoroughly ameliorated by the clever use of turmeric and orange.
In French cuisine, duck is traditionally garnished with an orange sauce."
"True! I added in bits of orange and grated peel into the roux too! It goes awesome with the special garam masala spice mix I put together!”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“The aroma of spices and pineapple melded into a beautifully colorful fragrance in her pineapple-curry fried rice!"
The sweet tart of the pineapple and the saltiness of the fried rice spread through the mouth in a wave! It's a similar idea to sweet-and-sour pork, another Chinese dish that uses pineapples.
"As a finishing touch, she hollowed out a whole pineapple, poured the fried rice inside its shell and then baked it in the oven. The inside edge of the pineapple shell was even rubbed with salt to prevent too much sweetness from leeching into the rice."
"Doing that meant only the fragrance of the dish increased without changing the taste or drying out the rice.
Traditional Chinese cooking has taken yet another small step forward with this dish.”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“Wait, is that...
... a Calzone?!"
*A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried.
"Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?"
"Ah, I know!
Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!"
Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like."
"Mph! Th-this flavor... tomatoes?
The curry is bursting with the rich tanginess of tomatoes!"
"Yep.
I made that curry using only water I extracted from tomatoes."
"Tomato water only?!
Are you saying you used no other liquid in this curry at all?!"
Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water...
... and made a thick curry sauce that's full of the rich flavor of tomatoes.
The crust is a sourdough I made using my family's handmade, natural grape yeast too."
The outer crust is crispy and flakey...
...while the inside is chewy and mildly sweet. ”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“Is it always like this?¡± I asked. ¡°What is it?¡±
¡°What is the dish, your grace?¡± asked the wit. ¡°Why, it¡¯s called curry, don¡¯t you
know? Kills the taste of old meat.¡±
¡°If that¡¯s all it kills, I¡¯m surprised,¡± says I, disgusted. ¡°No decent human being
could stomach this filth.¡±
¡°We stomach it,¡± said another. ¡°Ain¡¯t we human beings?¡±
¡°You know best about that,¡± I said. ¡°If you take my advice you¡¯ll hang your
cook.”
― George MacDonald Fraser, Flashman

“Is it always like this?¡± I asked. ¡°What is it?¡±
¡°What is the dish, your grace?¡± asked the wit. ¡°Why, it¡¯s called curry, don¡¯t you know? Kills the taste of old meat.¡±
¡°If that¡¯s all it kills, I¡¯m surprised,¡± says I, disgusted. ¡°No decent human being could stomach this filth.¡±
¡°We stomach it,¡± said another. ¡°Ain¡¯t we human beings?¡±
¡°You know best about that,¡± I said. ¡°If you take my advice you¡¯ll hang your cook.”
― George MacDonald Fraser, Flashman

“Curry sauce, all over your anus.”
― Tom Baker